Description
Reducing food waste by repurposing our bulgogi leftovers into a very flavorful bulgogi Korean fried rice, also great with leftover kimchi!
Ingredients
Units
Scale
- 1 cup chopped leftover bulgogi, 130g, less is also fine
- 1 carrot, cut into matchsticks
- 1/4 cup chopped kimchi, 40g optional
- 3 cups cooked rice, 600g
- 1/3 cup frozen peas, 40g
- 1 tsp onion powder
- 2 tbsp light soy sauce
- 1 tbsp Gochujang, or other chilli paste
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- handful chopped cilantro
- 4 eggs, poached or sunny-side up, optional
Instructions
- In a large skillet on high heat, add chopped leftover bulgogi, carrot matchsticks, and kimchi if using, and cook for 7 minutes or until carrots are soft-ish.
- Add cooked rice and combine well. Next add in frozen peas, onion powder, soy sauce and Gochujang. Cook for a few minutes, or until rice is heated through.
- Right before serving, add in sesame oil, sesame seeds and cilantro. Serve each bowl with a poached or sunny-side up egg.
Notes
Recipe for Korean beef bulgogi
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: Korean
Nutrition
- Serving Size: ca 1 cup
- Calories: 340
- Sugar: 3.5
- Sodium: 353
- Fat: 10.5
- Saturated Fat: 2.4
- Trans Fat: 0
- Carbohydrates: 49.3
- Fiber: 1.7
- Protein: 11.9
- Cholesterol: 167